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Irish Stout Stew

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Irish Stout Stew
Always on the lookout for a good Guinness Stout Stew but never quite found what I liked, so I made my own! Used a browning method I found on the internet that produces really tender stew meat. Yummy!
Ingredients
  1. 1 boneless chuck roast
  2. 6 medium Yukon Gold potatoes
  3. 4 Tbsp. flour
  4. 3 yellow, skinned onions (1 chopped)
  5. 10 large carrots (7 chopped)
  6. 4 cloves, skinned garlic (2 diced)
  7. 1 parsnip (1/2 chopped)
  8. 2 cups chicken or beef stock
  9. 2 bottles Guinness Extra Stout (not Draught)
  10. 1 Tbsp. Each: Worcestershire & Soy sauce
  11. 1 Sprig fresh thyme and parsley, 1 bay leaf
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Instructions
  1. Start with a whole boneless chuck roast, cut it into about three large steaks, pepper and brown the two biggest sides of each of those steaks in a large Dutch oven or casserole (that can go in the oven).
  2. Once browned, cut into 1 to 1 ½ inch cubes. This gives you the deep browned flavor with plenty of tender meat in cube form (instead of browning the cubes).
  3. Toss the cubed beef in 4 Tbsp. flour to “lightly” coat the meat and set aside.
  4. Brown the first round of aromatics in the pot (2 onions – halved, 3 carrots-chopped large, ½ parsnip and 2 cloves garlic-skinned). We’re using large pieces so we can fish them out of the stew and replace with chopped aromatics later; otherwise they get too mushy and flavorless because the stew cooks for so long.
  5. Once the aromatics are browned, add the liquids (Stock and Guinness). Stir the pot with a wooden spoon to lift all the browned bits from the bottom of the pot.
  6. Next stir in the two sauces (Worcestershire and Soy) and thicken the broth to your liking (flour, corn starch, powdered gelatin, tapioca flour – whatever trips your trigger). I didn’t thicken the broth at all and loved it.
  7. Add the cubed beef and drop in a tied bouquet of fresh thyme, parsley and a bay leaf (tied so we can scoop it out later).
  8. Transfer the whole Dutch oven into a 275°F oven, with its lid on but partially open for 1 ½ hours.
  9. Every half hour or so, remove the lid, and give the stew a stir to circulate the beef.
  10. Chop and sauté the remaining aromatics in a separate skillet and after the stew’s been cooking for about 1 ½ hours, replace the large aromatics in the pot with these.
  11. Add potatoes, chopped into bite sizes but leave the skins on.
  12. Return to the oven for an additional hour or so and everything should be nice and tender. Great with Pogacha bread!
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